Rachel's Super Moist Carrot Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 347.7
  • Total Fat: 9.8 g
  • Cholesterol: 66.4 mg
  • Sodium: 616.4 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 9.3 g

View full nutritional breakdown of Rachel's Super Moist Carrot Cake calories by ingredient
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A super moist, rich cheesecake without all the oil, making it a much healthier indulgence. A super moist, rich cheesecake without all the oil, making it a much healthier indulgence.
Number of Servings: 16


    For the Cake:
    3/4 lb carrots
    2 cups all-purpose flour
    2 tsp baking powder
    1 1/2 tsp baking soda
    1 1/2 tsp salt
    2 tsp ground cinnamon
    2 cups granulated sugar
    1 1 /2 cups pureed cooked pumpkin
    4 eggs
    1 cup crushed pineapple
    1 cup sweetened flaked coconut
    1/2 cup chopped walnuts

    For the Frosting

    16 oz light cream cheese
    15 oz Fat Free Ricotta
    1 cup confectioner's sugar
    2 tsp vanilla extract


1. Preheat oven to 350 deg. Butter and flour two 9" round cake pans knocking out excess flour.
2. Shred carrots on smallest teardrop holes of grater.
3. Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, pumpkin, eggs, carrots, pineapple, coconut, and walnuts.
4. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35-45 minutes. Cool cakes completely.
5. For frosting add cream cheese and ricotta to food processor and blend until smooth. Add confectioner's sugar and vanilla and blend. Pour into a bowl and set in refrigerator until it firms.
6. Place one cake layer bottom side up on a cake plate and spread with some of the frosting. Place other cake layer right side up on top and spread with remaining frosting on top and allow to drip down sides.

Number of Servings: 16

Recipe submitted by SparkPeople user RBRINK21.

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